Peaches and Cream
July 24, 2013
Fresh Peach Cobbler with Buttermilk Crust
This is summer, served warm on a plate. Just peeling the peaches, uncovering that color right beneath the skin, makes me happy. As does the scent of this simple cobbler as it bakes, filling the house with its golden aroma. It’s a bit like a biscuit, with warm, ready-made jam.
Peel 4 large peaches, and slice them directly into a glass or ceramic pie plate, being sure to capture the juice. Squeeze half a lemon over the fruit and toss in a quarter to a half cup of sugar (depending on your sweet tooth). Stir in a tablespoon of cornstarch.
Mix a cup of flour with a teaspoon of baking powder, a quarter teaspoon of baking soda and a half teaspoon of salt. Cut in half a stick of butter and very gently mix in a third cup of buttermilk. Plop the dough onto the fruit and bake in a 400 degree oven for about half an hour.
Serve warm, with a pitcher of cream.
The peaches, ready for the crust.
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